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Lemongrass is my favorite

January 11, 2010

I’ve been MIA the past two weeks. We have a huge grant due at work on the 19th and it’s really slowing me down. But, in spite of being exhausted, I have been able to manage what would normally turn into a sugar-fest.

The rec was closed last week for annual maintenance. Go figure, right after the new year they close down the rec. I think they do it in hopes that a ton of new years resolutions don’t clog the system. I didn’t mind the week off from my morning routine, I was exhausted last week. Now that the Holiday season is over, I can focus. I struggled a bit between my last post and today. My grandma made a ton of gluten free sweets for me. Ugh. I gained all the weight I’ve lost and hit my 160lb mark. Ugh, again. NO MORE! AS my blog title states, peas pass the beans. I need green food, pronto.

Ben and I have a contest of sorts going on. He wants to lose 34 lbs, and I want to lose 25 lbs. I can’t eat sweets until I read my goal. So, no jelly, syrup, candy, chocolate (NO!) sweeteners in coffee, honey in my tea, etc. I have such an insane sweet tooth, I’ve lost three pounds in a week, since we started this bet. And, when I get down to 135lbs, where I’d love to be, I get to go shopping. And until then, no shopping. That’s terrifying in itself. I love to shop. No, I take that back, I love to buy. Dresses, dresses and more dresses. That’s how I feel. I figure, byt the time I lose the weight I want to lose, I’ll be able to buy a new spring wardrobe.  If I do go shopping or eat desert, sweets, etc, He wins his bet and gets his prize. A prize in which I do not want to participate, sorry Ben.

I found my new favorite breakfast, thanks to Jenna at EatLiveRun. Oatmeal. Thankfully, this is allowed on a gluten free diet. So, for the past 5 days I’ve have steel cut oats, almond butter and either raisins, bananas or blueberries for breakfast. Soooo YUMMY! Thanks Jenna. I now understand your cravings for oats. my morning simple isn’t complete without my Mightly Leaf organic breakfast tea and oats.

So, we’ve both been eating really healthy the past week. Yesterday I had my parents and older brother, his wife and son over for dinner. My two younger brothers were supposed to come, but couldn’t come in the end because of work and class. I tried something new, and it turned out marvelously. I wish I had taken pictures. I’ll make it again some time soon I’m sure, and post pictures. With a little help from a couple other recipes I found online (Whole Foods and Simple Gluten Free) , I came up with my own version.

Lemongrass Sea Bass en Papillote

6-6oz. Sea Bass fillets (Halibut, Cod or other white fish would suffice)
Please choose choose certified sustainable fish

15 to 18 spears of Asparagus, cut in 3 inch sections
3 cups fingerling potatoes, sliced in circles, 1/4 inch thick
3 cups leeks, sliced in circles, 1/4 inch thick
2 cups lemongrass, chopped or shredded finely
Extra virgin olive oil
salt and pepper to taste
Lemon wedges (use lemon left over from desert)
Parchment paper

Preheat oven to 400°F.

Pouch directions and images came from- En Petit Chef

To start, cut as many nice big pieces of parchment paper off your roll as number of fish fillets you’re preparing, somewhere near the 24 x 16″ mark. Fold each sheet in half and cut out a half-heart shape as large as your paper, unfold your hearts and lay them out flat.

Image for Demonstration Only. Taken from En Petit Chef.

Place fish in center of one half of the heart, brush or spray lightly with extra virgin olive oil, lightly sprinkle with salt and pepper. Sprinkle 1 table spoon of lemongrass on the fish. Pile  1/2 cup of potatoes and 1/2 cup of leeks and 6 sections of asparagus on the fish. Spray or drizzle with olive oil, lightly salt and pepper again and seal the parchment.
Image for Demonstration Only. Taken from En Petit Chef.

Image for Demonstration Only. Taken from En Petit Chef.

Starting at the top of your half heart, begin crimping the edges down, making sure they overlap, by folding one piece of the edge over and creasing firmly.  Moving along the outside of the heart, continue folding and overlapping, making sure that your folds overlap by about half.

Image for Demonstration Only. Taken from En Petit Chef.

Once you reach the bottom of your heart, twist the point and fold it under so that all of your crimping will stay in place. Repeat procedure with the remaining 5 squares and ingredients.

Transfer pouches to a baking sheet, and bake until the fish is cooked through, about 20 minutes. To plate: You can either place sealed pouch on an individual plate. Use scissors to carefully snip an opening on the top, or open the package and slide the meal out onto a plate.

We served this with brown rice and used the remaining lemongrass and some salt and pepper to season the rice. Also, we used the lemon left over from making the zest to drizzle some juice on the fish after we plated it. Some of us wanted more lemon, some did not. So yummy.

(desert was no sugar added and more like a 2nd course fruit, so it wasn’t technically cheating, but borderline cheating)

Ginger Poached Pears


* 1 (750-ml) bottle sweet dessert wine
* 2 cinnamon stick, broken in 1/2
* 1 1/2 tables spoons fresh ginger, peeled, and finely chopped
* 1 lemon, zested
* 1 vanilla bean, split lengthwise
* 3 small, firm, ripe Anjou pears, peeled
* Serving suggestion: vanilla ice cream or gelato, blueberries


In a saucepan large enough to hold all the pears, combine the wine, cinnamon stick halves, lemon zest and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally. Add the pears and simmer for 15 to 20 minutes, rotating occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.

Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.

Place each pear on a small serving plate with a scoop of vanilla ice cream and fresh blueberries. Drizzle with the lemon, ginger and cinnamon syrup. Serve

One Comment leave one →
  1. January 19, 2010 12:27 pm

    Hey, Marie. You told me to let you know when I tried making lefse with whole wheat flour. I just finished making a mini (13 rounds) batch and so far so good. I took a taste of the first one and it seemed fine so made the rest. As you know, it takes a few hours for lefse to cool and have its authentic taste, so I’ll try one with a little butter and sugar in a few hours. FYI, I used light butter, fat-free half and half, and half white and half whole wheat flour.

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